apple tomato ketchup

Tomato Apple Ketchup

15 pounds ripe tomatoes -- cored and
4 large sour apples
1 pound medium onions -- peeled and
12 large garlic cloves -- peeled
2 cups -- cold water
3 tablespoons salt
1 1/2 teaspoons pepper
1 cup granulated sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 tablespoon whole allspice
1 tablespoon whole cloves
1 3 inch stick cinnamon
1 quart white vinegar

Simmer the tomatoes and the diced, cored apples, covered, until soft then press them through a coarse sieve. Cook the onions and garlic in water, covered, 20 minutes. Strain through a coarse sieve and add to the tomato pulp in a large pickling kettle. Add the salt, pepper, and sugar to the kettle.

Tie the next 5 ingredients I a cheesecloth bag and add to the mixture. Simmer, uncovered, 1 hour, stirring occasionally.

Add the vinegar, and cook, uncovered, until thick, about 2 hours. Remove the spice bag and pour the ketchup at once into clean, hot preserve jars and seal according to the jar or lid manufacturers directions.

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KETCHUP

15 large ripe tomatoes
4 onions
6 sour apples
2 red peppers
1 pt. vinegar
2 Tbsp. fat
1/2 tsp. cinnamon
1/2 tsp. cloves
pepper to taste

Wash and cut everything fine. Cook everything together
for 2 hours. Stream through sieve. Cook until it is as thick
as you like. Put in bottles or jars.

thanks, Peanut Patty. since you responded twice, I guess you get to fix up a DOUBLE portion of grilled salmon.. There are several familiar sounding ingredients in your tomato ketchup recipe. At the very least it will give me a starting place to work from (I'll probably destroy a perfectly good recipe like this by dumping in a bunch of New Mexican hot chilis). Thanks again for the recipe.. Ok! If you like salmon and if you like it grilled, here is the best and easiest way to prepare it I've ever found (and I invented it, too).

2/3 C Real Maple syrup (grade B works fine)
1/4 C good soy sauce-NOT CHUN KING-(Kikoman or Yamasa are readily available).
1/2 cube of Butter
1/2+ tsp Blk Pepper- fresh- finely ground (opt).

In a small sauce pan, melt butter gently along with the maple syrup. when fully melted, turn up the heat to med and whisk as it comes to an easy boil.. add soy sauce and pepper and continue whisking till mixture boils again.
Remove from heat and allow to cool to body temp.
While sauce is cooling, allow your salmon to come up to room temp. combine sauce and salmon in a lock/seal plastic bag and let it marinate for about 20 min. remove salmon from the bag (save that sauce) and allow the salmon to dry for a few min while you heat up your oiled grill and reheat your used marinade sauce (you just want to kill any bacteria, so heat untill it just boils).
place the salmon on the hot grill and cook to desired doneness, turning over at the halfway point and very lightly brushing with more sauce ( I think it's best at med rare, but I know some folk get real queasy at the thought of "under cooked" fish). I usually place small dipping bowls with the remaining sauce on the table. Try serving it with a spinach salad for a lovely light meal where Vermont, Calif and Asia collide.